This huge salad only required 3 Tbsp. of olive oil, a little lemon juice and some oregano, salt and pepper. Bright, fresh flavors and the Herbed Feta was wonderful in it.
Along with the Greek Salad I made Spanish Squash Saute' from Color Me Vegan by Colleen Patrick-Goudreau. I was looking for a recipe to use the organic zucchini and yellow squash I had bought at Sprouts and this sounded good. There are so many ways you could serve this: side dish, on top of baked potatoes, with some scrambled tofu, in a tortilla... The seasonings are just a little chili powder, cumin and salt.
We even had guests to share this meal with. I invited my mom and dad over and I served these with baked potatoes (Earth Balance margarine, vegan sour cream & chives, Daiya cheddar shreds), and garlic/nutritional yeast bread with Peach Crumbcake for dessert! I'll have to say they did bring their own omnivore protein but, hey, the majority of the meal was vegan! That was the first time I cooked a vegan meal for anyone other than my wonderful husband. I need to do that more often; have guests over and cook them a vegan meal!